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Directions

Graham Cracker Crust

1、Preheat Oven:

1. Preheat the oven to 325°F (163°C).

2、Prepare Crust:

1. In a bowl, combine graham cracker crumbs and brown sugar.

2. Stir in melted butter until fully combined.

3. Press the mixture evenly into the bottom of an un-greased springform pan using a cup to pack tightly. If using an 8-inch pan, ensure it's at least 3 inches tall.

4. Bake for 10 minutes, then remove and let cool.

Cheesecake Filling

1、Cream Cheese Mixture:

1. In a mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer at medium speed for 3 minutes until creamy.

2. Add granulated sugar and scrape the seeds from the vanilla bean pods into the mixture. Beat for another 2 minutes. If using vanilla bean paste, add it with the eggs later.

2、Add Sour Cream and Eggs:

1. Mix in sour cream until combined.

2. Add eggs one at a time, mixing until each is fully incorporated. Scrape the bowl between additions.

3、Final Additions:

1. Add vanilla extract (and vanilla bean paste if using) and salt. Mix briefly to combine.

4、Pour and Prepare for Baking:

1. Pour the cheesecake batter over the cooled crust. Wrap the bottom of the pan with several layers of foil to prevent water from leaking in during the water bath.

Baking

1、Water Bath:

1. Place the wrapped cheesecake pan in a larger roasting pan. Fill the roasting pan with hot water to create a water bath, preventing cracks.

2、Bake:

1. Bake in the preheated oven for 60 to 75 minutes until the center is slightly jiggly and the edges are set.

3、Cooling:

1. Turn off the oven and let the cheesecake sit inside with the door closed for one hour to prevent cracking. Then remove and chill in the fridge for at least 6 hours before removing the ring.

Caramelizing the Top

1、Caramelize Sugar:

1. Once chilled, remove the cheesecake from the fridge and sprinkle an even layer of granulated sugar on top.

2. Use a torch on the lowest setting to caramelize the sugar evenly, avoiding burnt spots.

2、Serve:

1. Allow the caramelized sugar to harden, then slice and serve.